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McQueen Family Cookbooks item 1
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Shortbread Pretzels - Mrs. Andrews 3/4 lb. butter 1/4 lb. sugar 1 lb flour 1 egg salt cinnamon Mix. Keep in bowl in refrigerator over night. Roll pieces of dough between hands into thin sticks, form into pretzels. Brush with well beaten egg. Sprinkle with sugar. Cook at 350* till a light brown. Date & Nut Cookies - Helen Deammer Beat 4 egg whites stiff. Add 1 c. sugar gradually then fold in 1 tsp vanilla, 1/4 tsp salt, 1/4 c. flour, 1 c. pitted dates (cut in small pieces & 1 c. chopped nuts. Mixture should be stiff not runny. Shape in small mounds on greased sheet. Bake in oven 350*. (Half quantity can be made and yolks used for hazelnut cookies)
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Shortbread Pretzels - Mrs. Andrews 3/4 lb. butter 1/4 lb. sugar 1 lb flour 1 egg salt cinnamon Mix. Keep in bowl in refrigerator over night. Roll pieces of dough between hands into thin sticks, form into pretzels. Brush with well beaten egg. Sprinkle with sugar. Cook at 350* till a light brown. Date & Nut Cookies - Helen Deammer Beat 4 egg whites stiff. Add 1 c. sugar gradually then fold in 1 tsp vanilla, 1/4 tsp salt, 1/4 c. flour, 1 c. pitted dates (cut in small pieces & 1 c. chopped nuts. Mixture should be stiff not runny. Shape in small mounds on greased sheet. Bake in oven 350*. (Half quantity can be made and yolks used for hazelnut cookies)
Szathmary Culinary Manuscripts and Cookbooks
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